puri recipe for panipuri | how to make perfect puri for golgappa or panipuri

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puri recipe for panipuri | how to make perfect puri for golgappa or panipuri with detailed photos:- Finally I have made perfect puri for golgappas.Pani Puri is THE BEST Indian street food loved by every age group. I received many messages especially on facebook for perfect panipuri puri recipe.every body is saying that, we know “how to make panipuri” but we want to know how to “make PERFECT puris for pani puri”.share your version etc. so, your wait is over. Golgappa-puri-priyascurrynation

puri recipe for panipuri | how to make perfect puri for golgappa or panipuri with detailed photos:-  Actually, I have tried this recipe for almost 8 times using different portions of ingredients and different variation but i finally I got perfect method to make perfect puri for golgappas.

During my Ahmadabad trip, I have even seen how the puris are made in bulk and then sold. there was a panipuri wala who lives just behind my relative’s home and used to make puris every day.Golgappa-puri-priyascurrynation

we are fond of these crisp puris, that most of the times we just have them plain.I have observed, many people complaining that their pani puri becomes soft after cooling down. when I make them, I also got this issue. but I reasoned that this problem is because the dough was not kneaded well and the poori roundels being thick. You need to knead the dough well and but your dough also needs to have elasticity in it.

I request you to please follow the measurements and method well to make perfect puri.

recipe card for puri recipe for panipuri: –

Golgappa-puri-priyascurrynation
Print
how to make perfect puri for golgappa or panipuri
Prep Time
35 mins
Cook Time
30 mins
Total Time
1 hrs 5 mins
 
Course: Street food
Cuisine: Indian
Author: Priya Jo
Ingredients
  • 1/2 cup fine semolina/sooji/rava
  • 1/8 tsp baking powder
  • 2 tbsp all purpose flour /maida
  • 1 tsp oil
  • 1/4 cup water
Other:
  • oil for deep frying
  • cling film to cover the dough
Instructions
  1. Take a large bowl.

  2. Add suji/semolina and baking powder and mix them well.

  3. Add water and mix well with semolina.Initially you will not get smooth texture but don't worry.

  4. Now, add all purpose flour/mainda and mix well.

  5. Knead your dough .Semolina will start absorbing water.

  6. keep kneading your dough at-least for 10 min. you will see the transformation of sooji into very soft dough.

  7. The pani puri dough should be elastic. gluten strands need to be formed, which gives a structure and shape to the pooris. the correct texture of the dough, also help in puffing pooris and helps in them staying crisp. knead very well. elasticity helps in rolling the dough without an cracks and thinly. when rolling, the dough should roll easily without any cracks. you should be easily be able to lift the rolled dough without it tearing or breaking and falling apart.

  8. Now, add oil and again knead your dough until it absorbs oil completely.

  9. cover the dough with a cling-film or wet napkin and allow the dough to rest for 30 minutes. you can also keep the dough for an hour.

  10. after 30 minutes, knead the dough again.

  11. Divide the dough into two or three parts. take one part on your work surface and begin to roll. avoid adding any dry flour while kneading. keep the remaining dough covered with the cling film or wet napkin.

  12. roll to a large round. there should be no cracks in the rolled dough. you can flip the entire rolled dough without it breaking or tearing apart.

  13. keep on rolling to a thin and even round. the pooris have to be thinly rolled. if not thin, the base becomes thick and remains soft even after frying. if the dough is not rolled evenly, then the pooris won't puff up.

  14. with a cookie cutter or a small bowl, cut small to medium discs from the rolled dough. using a cookie cutter gives even shape and size to the pooris. you can also make small balls and roll them. but then the pooris won't have an even and uniform shape.

  15. remove the dough edges and place the small roundels in a plate without them touching each other. keep these pooris covered with a moist kitchen towel. collect the egdes and knead them lightly. roll the edges too and make pooris the same way. in this way make all the pooris and keep them covered in a moist kitchen towel. you can also roll them and fry simultaneously like i have done.

  16. heat oil for deep frying in a kadai or pan. the oil should be medium hot. add a tiny piece of the dough ball in the hot oil. if the ball steadily comes up to the surface, the oil is hot and the pooris can be fried now.

  17. slid a few pooris in the oil. they will puff up quickly as soon as you add them to the hot oil. you can fry up to 4 to 8 pieces at a time, depending on the size of your pan.

  18. with a slotted spoon flip them, once they puff up. even after oil stops sizzling, continue to fry till light golden. frying this way, gives a crisp texture to the pooris from outside as well as inside. otherwise, they remain soft from inside and crisp from outside.

  19. fry them till they are a light golden or golden.

  20. drain them on kitchen paper towels. there will be a few flat puris too. these you can use to make sev puri or papdi chaat. continue to fry all the pooris this way.

  21. drain them on paper towels.

  22. once they get cooled at room temperature, immediately add them to a jar or box and close the lid tightly.

  23. make pani puri, dahi puri or ragda puri from these homemade pooris or golgappas. you will get 50 to 60 pooris from this recipe. they stay crisp and good for a month if stored in an airtight box.

Recipe Notes
  • Always cover the dough with a  Cling film Or wet cloth even while rolling the puris. if the dough becomes dry, you will not be able to roll the dough easily.
  • ensure that all the rolled puris are covered with a wet cloth. if the puris become dry, then the puris will not puff up.
  • the above tips comes from experience. just before frying remove the damp cloth.
  • you could fry 4 to 7 puris at a time.
  • The dough has to semi soft with gluten strands formed in them. there has to be elasticity in the dough. these factors give a crisp pani puri. the crispness stays even after the pooris are cooled and even later.
  • maida or refined/all purpose flour is used for binding the dough. avoid adding more maida to the dough. if the dough is not binding well, then you could add a few teaspoons more of maida. but don’t add too much.
  • the puris have to be thin. if you do not roll them thinly, then the puris won’t puff up well and will remain soft from within.
  • fry the puris in a moderately hot oil. if the oil is not hot enough, the puris will absorb oil and become soaked in oil. too hot oil, will burn the puris.
  • I am adding oil at last while dough is fully prepared because it will give light texture to the puris.if you add Oil just before adding water,then your puris will not be crisp because you will get pastry like dough. so please add oil only when your dough id elastic in texture.

puri recipe for panipuri | how to make perfect puri for golgappa or panipuri step by step photos: –

  1. Take a large bowl.
  2. Add suji/semolina and baking powder and mix them well.
  3. Add water and mix well with semolina.Initially you will not get smooth texture but don’t worry.Golgappa-puri-priyascurrynation
  4. Now, add all purpose flour/mainda and mix well.
  5. Knead your dough .Semolina will start absorbing water.Golgappa-puri-priyascurrynation
  6. keep kneading your dough at-least for 10 min. you will see the transformation of sooji into very soft dough.
  7. The pani puri dough should be elastic. gluten strands need to be formed, which gives a structure and shape to the pooris. the correct texture of the dough, also help in puffing pooris and helps in them staying crisp. knead very well. elasticity helps in rolling the dough without an cracks and thinly. when rolling, the dough should roll easily without any cracks. you should be easily be able to lift the rolled dough without it tearing or breaking and falling apart.
  8. Now, add oil and again knead your dough until it absorbs oil completely.Golgappa-puri-priyascurrynation Golgappa-puri-priyascurrynation
  9. cover the dough with a cling-film or wet napkin and allow the dough to rest for 30 minutes. you can also keep the dough for an hour.Golgappa-puri-priyascurrynation Golgappa-puri-priyascurrynation
  10. after 30 minutes, knead the dough again.
  11. Divide the dough into two or three parts. take one part on your work surface and begin to roll. avoid adding any dry flour while kneading. keep the remaining dough covered with the cling film or wet napkin.Golgappa-puri-priyascurrynation
  12. roll to a large round. there should be no cracks in the rolled dough. you can flip the entire rolled dough without it breaking or tearing apart.
  13. keep on rolling to a thin and even round. the pooris have to be thinly rolled. if not thin, the base becomes thick and remains soft even after frying. if the dough is not rolled evenly, then the pooris won’t puff up.Golgappa-puri-priyascurrynation
  14. with a cookie cutter or a small bowl, cut small to medium discs from the rolled dough. using a cookie cutter gives even shape and size to the pooris. you can also make small balls and roll them. but then the pooris won’t have an even and uniform shape.
  15. remove the dough edges and place the small roundels in a plate without them touching each other. keep these pooris covered with a moist kitchen towel. collect the egdes and knead them lightly. roll the edges too and make pooris the same way. in this way make all the pooris and keep them covered in a moist kitchen towel. you can also roll them and fry simultaneously like i have done.
  16. heat oil for deep frying in a kadai or pan. the oil should be medium hot. add a tiny piece of the dough ball in the hot oil. if the ball steadily comes up to the surface, the oil is hot and the pooris can be fried now.
  17. slid a few pooris in the oil. they will puff up quickly as soon as you add them to the hot oil. you can fry up to 4 to 8 pieces at a time, depending on the size of your pan.
    Golgappa-puri-priyascurrynation

    Golgappa Puri Recipe

  18. with a slotted spoon flip them, once they puff up. even after oil stops sizzling, continue to fry till light golden. frying this way, gives a crisp texture to the pooris from outside as well as inside. otherwise, they remain soft from inside and crisp from outside.
  19. fry them till they are a light golden or golden.
  20. drain them on kitchen paper towels. there will be a few flat puris too. these you can use to make sev puri or papdi chaat. continue to fry all the pooris this way.
  21. drain them on paper towels.
  22. once they get cooled at room temperature, immediately add them to a jar or box and close the lid tightly.
  23. make pani puri, dahi puri or ragda puri from these homemade pooris or golgappas. you will get 50 to 60 pooris from this recipe. they stay crisp and good for a month if stored in an airtight box.Golgappa-puri-priyascurrynation

Note:

  • Always cover the dough with a  Cling film Or wet cloth even while rolling the puris. if the dough becomes dry, you will not be able to roll the dough easily.
  • ensure that all the rolled puris are covered with a wet cloth. if the puris become dry, then the puris will not puff up.
  • the above tips comes from experience. just before frying remove the damp cloth.
  • you could fry 4 to 7 puris at a time.
  • The dough has to semi soft with gluten strands formed in them. there has to be elasticity in the dough. these factors give a crisp pani puri. the crispness stays even after the pooris are cooled and even later.
  • maida or refined/all purpose flour is used for binding the dough. avoid adding more maida to the dough. if the dough is not binding well, then you could add a few teaspoons more of maida. but don’t add too much.
  • the puris have to be thin. if you do not roll them thinly, then the puris won’t puff up well and will remain soft from within.
  • fry the puris in a moderately hot oil. if the oil is not hot enough, the puris will absorb oil and become soaked in oil. too hot oil, will burn the puris.
  • I am adding oil at last while dough is fully prepared because it will give light texture to the puris.if you add Oil just before adding water,then your puris will not be crisp because you will get pastry like dough. so please add oil only when your dough id elastic in texture.

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About Author

Priya Jo

This blog is running by two crazy people-Priya and Prashant joshi. I am Pune based food blogger. I and my hubby are big foodie. I have software background but some how i didn't enjoyed to work in IT so i quit.With the help of Mr. husband I found my true passion-"Cooking". And this blog was born.(this is one of the best decision, i have ever made)😀READ MORE......

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